4 c. thinly slice unpeeled zucchini
1 c. coarsely chopped onion
1/2 c. or (1 stick) butter
1 1/2 tsp. chopped parsley or 1/2 tsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. crushed basil
1/4 tsp. ground oregano
2 eggs
2 c. shredded Mozzarella or Muenster
1 (8 oz.) can of refrigerated crescent dough
2 tsp. Dijon style or prepared mustard

10 inch skillet, cook zucchini and onion in butter until tender. Stir in parsley, salt, pepper, garlic powder, basil, oregano, remove from heat.

In large bowl beat eggs well. Blend in cheese, stir in vegetable mixture. Separate dough into triangles. Place in ungreased 10 to 12 inch pie or quiche pan, press dough over bottom and up on sides of pan to form crust.

Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake at 375 degrees 18 to 20 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.